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shrimp fajitas in a black skillet.
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5 from 1 vote

Shrimp Fajitas

Sizzling Shrimp Fajitas made easy! This one skillet, 30 minute meal will have your tastebuds screaming for more! Made with a short list of inexpensive ingredients, this is a great recipe to bring that restaurant sizzle into the comfort of your own home.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 6
Calories: 330kcal


  • 1 lb large shrimp peeled, deveined and tails removed
  • tbsp fajita seasoning
  • 2 tbsp olive oil divided
  • 1 large onion thinly sliced
  • 1 large red bell pepper thinly sliced
  • 1 large green bell pepper thinly sliced

For Serving

  • 6 medium flour tortillas toasted
  • 2 tbsp fresh cilantro chopped
  • 2 limes cut in wedges, for serving
  • salsa


  • Cook Shrimp: Heat 1 tbsp of the olive in a large skillet. Add the shrimp to the skillet then sprinkle about half of the fajita seasoning over the shrimp and toss. Cook the shrimp for 4 to 5 minutes, 2 to 3 minutes per side, until it’s pink and opaque. Transfer the shrimp to a plate and set aside.
  • Finish: Add the other tbsp of olive oil to the skillet. Add the onion and cook for a couple minutes until it’s slightly translucent. Next, add the peppers and the remaining fajita seasoning and toss. Cook for another 3 to 5 more minutes so the peppers cook slightly, you don’t want them over cooked, they should be a bit crunchy. Add the shrimp back to the skillet and toss with the peppers.
  • Serve: Serve over tortillas, garnished with cilantro and top with salsa, sour cream and any of your favorite toppings.


  1. I highly recommend making your own fajita seasoning! It's incredibly easy and perfect to have on hand.
  2. Keep an eye on your shrimp, you don’t want to overcook them and make them rubbery!
  3. Don't overcook your peppers and onions! You want them to still have a little crunch. If you overcook them, they will become mushy!
  4. Try out different proteins and toppings to find your favorite fajita. Check out my chicken fajitas, pork fajitas or steak fajitas for more options.
  5. Transfer leftover shrimp fajitas to an airtight container. They’ll last in the fridge for 3-4 days. You can reheat in the microwave, or in a skillet over medium heat.
  6. If you’d like to freeze your fajitas, make sure they fully cool down to room temperature before storing. They'll last 4 months frozen. I recommend letting the leftovers thaw overnight in the fridge before reheating. Otherwise, the microwave will work best straight from the freezer.
  7. Note: Keep in mind that after the peppers and onions freeze then thaw, the texture will be affected. They will come out mushier than when the dish is made fresh


Serving: 1taco | Calories: 330kcal | Carbohydrates: 39g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 191mg | Sodium: 1087mg | Potassium: 318mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 69mg | Calcium: 191mg | Iron: 4mg